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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Inspired by Victoria Magazine, this tasty & moist recipe is adapted from a cafe in England called Lucy's of Ambleside. Easy to make and company pretty Ingredients:
1 1/2 cups butter |
1 1/2 cups icing sugar |
1 1/2 cups cake flour |
4 tablespoons baking powder |
2 tablespoons ground cinnamon |
6 large eggs |
4 apples, peeled and coarsely grated |
vanilla icing |
4 cups icing sugar |
1/2 cup butter |
1/2-1 teaspoon pure vanilla extract |
1/4-1/2 cup cream |
1 (8 ounce) package cream cheese (optional) |
1/4 cup walnuts, chopped |
1/4 cup dried cranberries, chopped |
Directions:
1. Preheat oven to 325°F Spray two nine inch round cake pans with nonstick baking spray.
2. Beat together butter and icing sugar at med-high speed until smooth.
3. In a medium bowl, sift together flour, baking powder and cinnamon. Add to butter mixture, and mix at low speed until combined and smooth.
4. Beat eggs and put into medium bowl. Add grated apple: fold in butter mixture.
5. Divide batter between prepared cake pans and bake for 40 minutes, or until a wooden toothpick inserted near center comes out clean.
6. Cool cakes in pans for 15 minutes. Transfer cakes to wire racks to cool completely.
7. Vanilla Icing:.
8. Mix together butter, icing sugar and vanilla at medium speed. If using cream cheese, add at this time as well.
9. Reduce mixer speed to low and add cream, 1 Tbsp at a time until a creamy, spreadable consistency is reached.
10. To assemble cake, place one cake layer on a pretty cake plate and spread half of the Vanilla icing over top; top with second cak elayer and spread remaining icing over top. Garnish with chopped walnuts and dried cranberries.
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